SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Catelli's Mini Summer Meatballs

Makes: 20 servings
Serving size: 2 meatballs and 1-1/2 tablespoons sauce Yield: 40 meatballs
Prep 25 mins Cook 20 mins Bake 450°F 10 mins
Catelli's Mini Summer Meatballs
Ingredients
  • 1  egg, lightly beaten
  • 1  pound  ground beef
  • 1  pound  bulk Italian sausage
  • 1 1/2  cups  ricotta cheese (12 ounces)
  • 1  cup  panko (Japanese-style bread crumbs)
  • 1/2  cup  finely chopped onion
  • 1/2  cup  grated Parmesan cheese
  • 1/4  cup  fresh minced garlic
  • 2  tablespoons  chopped fresh thyme
  • 1  tablespoon  chopped fresh parsley
  • 1 1/2  teaspoons  kosher salt
  • 1 - 2  recipe(s) Domenica's Simple Tomato-Garlic Sauce; or 2 to 4 cups other jarred sauce
  • 1/4  cup  chopped fresh parsley
  • 2  tablespoons  grated Parmesan cheese
Directions

1. Preheat oven to 450 degrees F. In a large bowl combine egg, beef, sausage, ricotta cheese, panko, onion, the 1/2 cup Parmesan, the garlic, thyme, parsley, and salt with hands. Form mixture into forty 1-1/2-inch meatballs.

2. Heat an extra-large cast-iron skillet with olive oil. Brown meatballs, half at a time, in hot skillet about 10 minutes per batch. Return all meatballs to skillet. Bake for 10 minutes or until done (160 degrees F).

3. Spoon sauce into two small cast-iron skillets or serving dishes (cast-iron skillets can be heated or kept warm on a grill). Place baked meatballs in sauce, turning to coat. Sprinkle with chopped parsley and the 2 tablespoons Parmesan. Serve meatballs with bamboo skewers.

Domenica's Simple Tomato-Garlic Sauce

Yield: 3 cups
Prep 10 mins Cook 15 mins
Ingredients
  • 4 - 5  garlic cloves, chopped
  • 1/2  teaspoon  crushed red pepper
  • 2  tablespoons  extra virgin olive oil
  • 1 28  ounce can  crushed tomatoes
  • 1/2  teaspoon  salt
Directions

1. In a large saucepan cook garlic and crushed red pepper in hot oil over medium heat for 1 minute. (Do not let garlic brown, which causes it to develop a bitter taste.) Stir in tomatoes and salt. Bring sauce to boiling. Reduce heat to low. Simmer, uncovered, for 15 minutes, stirring occasionally.

Nutrition Facts (Catelli's Mini Summer Meatballs)
  • Servings Per Recipe 20,
  • cal. (kcal) 217,
  • Fat, total (g) 16,
  • chol. (mg) 53,
  • sat. fat (g) 6,
  • carb. (g) 6,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 11,
  • vit. A (IU) 243,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 468,
  • Potassium (mg) 241,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe